These Scrumptious Blueberry Cream Cheese Muffins are a delightful twist on a classic muffin recipe. With bursts of juicy blueberries and a rich, creamy cheesecake-like center, these muffins are perfect for breakfast, brunch, or a sweet snack. They are sure to impress with their delicious flavor and moist texture, making them a crowd-pleaser at any gathering.

Equipment:

Muffin tin
Paper liners or non-stick spray
Mixing bowls
Hand mixer or stand mixer
Measuring cups and spoons
Spatula
Toothpick or cake tester

Ingredients:

For the Muffins:

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1/2 cup milk (whole or 2%)
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries

For the Cream Cheese Filling:

8 oz (225g) cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract

Instructions:

Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Line a muffin tin with paper liners or spray with non-stick spray.
Prepare the Cream Cheese Filling:
- In a medium bowl, beat the softened cream cheese with 1/4 cup granulated sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
Prepare the Muffin Batter:
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
- In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Gently fold in the blueberries using a spatula.
Assemble the Muffins:
- Fill each muffin cup with a tablespoon of batter, making sure it covers the bottom.
- Add about a teaspoon of the cream cheese filling to the center of each muffin cup, then top with more muffin batter until the cups are about 3/4 full.
- If desired, sprinkle a little extra granulated sugar on top for a crunchy finish.
Bake:
- Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve:
- Serve these Scrumptious Blueberry Cream Cheese Muffins warm or at room temperature. They pair wonderfully with a cup of coffee or tea.

Tips:

Frozen Blueberries: If using frozen blueberries, do not thaw them. Toss them in a tablespoon of flour before adding to the batter to prevent them from sinking.
Storage: Store these muffins in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.
Variations: You can substitute blueberries with raspberries or mixed berries for a different flavor.

These Scrumptious Blueberry Cream Cheese Muffins are a deliciously indulgent treat that combines the freshness of blueberries with the creamy richness of a cheesecake filling. They’re easy to make, visually appealing, and absolutely delicious—perfect for any occasion

Scrumptious Blueberry Cream Cheese Muffins

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Equipment

Muffin tin
Paper liners or non-stick spray
Mixing bowls
Hand mixer or stand mixer
Measuring cups and spoons
Spatula
Toothpick or cake tester

Ingredients

For the Muffins:
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar packed
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter melted and cooled
1/2 cup milk whole or 2%
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries
For the Cream Cheese Filling:
8 oz 225g cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract

Instructions

Preheat the Oven:
Preheat your oven to 375°F (190°C).
Line a muffin tin with paper liners or spray with non-stick spray.
Prepare the Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese with 1/4 cup granulated sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
Prepare the Muffin Batter:
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the blueberries using a spatula.
Assemble the Muffins:
Fill each muffin cup with a tablespoon of batter, making sure it covers the bottom.
Add about a teaspoon of the cream cheese filling to the center of each muffin cup, then top with more muffin batter until the cups are about 3/4 full.
If desired, sprinkle a little extra granulated sugar on top for a crunchy finish.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.